Limeandhoneyglazedsalmonwithwarmblackbeanandcornsalad Recipes

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LIME-AND-HONEY GLAZED SALMON WITH WARM BLACK BEAN AND CORN SALAD



Lime-And-Honey Glazed Salmon With Warm Black Bean and Corn Salad image

Make and share this Lime-And-Honey Glazed Salmon With Warm Black Bean and Corn Salad recipe from Food.com.

Provided by logan

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

4 tablespoons extra virgin olive oil
1 medium onion (chopped)
2 garlic cloves
1 teaspoon red pepper flakes
1 teaspoon ground cumin
3 tablespoons honey
1 teaspoon chili powder
4 (6 ounce) salmon fillets
1 red bell pepper (cored seeded and chopped)
1 (10 ounce) box frozen corn (defrosted)
1/2 cup chicken stock or 1/2 cup broth
1 (15 ounce) can black beans (rinsed and drained)
2 tablespoons fresh cilantro (chopped)
6 cups Baby Spinach
2 limes (juiced)

Steps:

  • *black bean corn salad.
  • Preheat medium to large skillet over medium heat with 2 tbsp of olive oil.
  • Add onions, garlic, red pepper flakes, cumin, salt and pepper.
  • Stir occasionally for 3 minutes.
  • Add bell pepper and corn and cook for an additional minute.
  • Add chicken stock and continue to cook for an additional 2 minutes.
  • Add black beans and cook until beans are just heated through.
  • Remove skillet from heat and add juice of 1 lime, cilantro and spinach.
  • Toss to wilt spinach.
  • *Lime and honey glazed salmon.
  • Preheat a medium non-stick skillet over medium high heat with 2 tbsp of olive oil.
  • In shallow dish combine: juice of 1 lime, honey, chilli powder, salt and pepper.
  • Add salmon fillets and toss to coat.
  • Add salmon to hot skillet and cook until done (3-4 minutes each side).
  • Serve salmon over bed of black bean corn salad.

Nutrition Facts : Calories 603.9, Fat 22.9, SaturatedFat 3.6, Cholesterol 78.3, Sodium 224, Carbohydrate 57.9, Fiber 11.9, Sugar 16.7, Protein 46.7

THE BEST HONEY-GLAZED SALMON



The Best Honey-Glazed Salmon image

This is the easiest, most flavorful honey-baked salmon that the whole family will be able to enjoy. It comes together in 30 minutes and only requires eight ingredients. Oh, and that honey-lime drizzle at the end is to die for - no one will judge you for slurping it down! Baking the salmon at a high heat not only quickens the cooking time, but also helps to crisp up the honey glaze and spice mixture that coats the fish.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Nonstick cooking spray, optional
Four 6-ounce portions skin-on salmon fillets
1/4 cup honey
Zest and juice of 1 lime
1 tablespoon light brown sugar
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 clove garlic, grated
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
  • Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
  • Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
  • Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

LIME-AND-HONEY GLAZED SALMON WITH WARM BLACK BEAN AND CORN SALAD



Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad image

Categories     Salad     Bean     Side     Lime     Salmon     Corn     Honey

Yield 4 servings

Number Of Ingredients 16

4 tablespoons extra-virgin olive oil (EVOO)
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 teaspoon crushed red pepper flakes (medium heat to extra spicy)
1 teaspoon ground cumin (1/3 palmful)
Salt and freshly ground black pepper
Juice of 2 limes
3 tablespoons honey (3 gobs)
1 teaspoon chili powder (1/3 palmful)
4 6-ounce salmon fillets
1 red bell pepper, cored, seeded, and chopped
1 10-ounce box frozen corn kernels, defrosted
1/2 cup chicken stock or broth
1 15-ounce can black beans, rinsed and drained
2 to 3 tablespoons fresh cilantro leaves (a handful), chopped
6 cups baby spinach

Steps:

  • Preheat a medium skillet over medium heat with 2 tablespoons of the EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes.
  • While the onions are cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt, and pepper. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.
  • To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another 2 minutes. Add the black beans and cook until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.
  • Tidbit
  • If fresh corn is in season, by all means cut the kernels from 4 fresh ears instead of using frozen.

HONEY-LIME BLACK BEAN & CORN SALAD



Honey-Lime Black Bean & Corn Salad image

This is my version of the tex-mex black bean with corn salad. It is a great refreshing summer salad, high in healthy fats. Note: Cook time is for refrigeration.

Provided by Paula

Categories     Black Beans

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 (15 1/2 ounce) can black beans, rinsed and drained
1 (15 1/4 ounce) can corn kernels, rinsed and drained, if you have fresh corn in season that's even better
1 medium tomatoes, seeded and chopped
1 small red onion, chopped
1 red bell pepper, seeded and chopped
1 avocado, chopped
1/2 cup radish, thinly sliced (optional)
1/4 cup feta cheese, crumbled
1 garlic clove, minced
1/4 cup flat leaf parsley, finely chopped, can use cilantro if you prefer
1 jalapeno pepper, VERY finely minced
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons honey

Steps:

  • Mix the ingredients for the salad in a bowl.
  • Mix the ingredients for the dressing in a separate bowl.
  • Pour the dressing on the salad and mix well.
  • Add salt and pepper to your liking.
  • Refrigerate the salad at least 4 hours, overnight is best.

Nutrition Facts : Calories 242.2, Fat 12.2, SaturatedFat 2.3, Cholesterol 4.2, Sodium 59, Carbohydrate 30.7, Fiber 7.2, Sugar 6.3, Protein 6.8

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